Ingredients:
- 1 piece pork shoulder or boneless pork chop, about 1 - 1 1/4 lb (500 - 625 g);
- 4 pieces Chinese cabbage, trim and use only the leaf part;
- 1 tablespoon minced ginger, (1 piece of ginger, about 2 oz (60 g), peel and mince to small cubes);
- 2 tablespoons minced Chinese Shiitake mushrooms, (4 - 5 piece), soak and mince to 1/4”(0.5 cm) cubes;
- 2 tablespoons minced bamboo shoot;
- 3/4 cup cooked crab meat;
- 1 salty egg yolk, cut to 1/4” (1 cm) cubes;
- 30 pieces wonton skin;
- Water.
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For marinate
- 1/2 teaspoon cornstarch;
- A pinch cane sugar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1/2 tablespoon dark soy sauce.
For dipping sauce
- 1/2 cup (120 ml) Chinese red vinegar;
- 1 teaspoon sesame oil.
Recipe:
Serving for 4, make about 30
- Place Chinese cabbage on the bottom of a streamer;
- Cut salty egg yolks into small pieces, set aside for decoration;
- Clean pork and pat dry;
- Mince;
- Add minced ginger, Chinese Shiitake mushrooms and bamboo shoot;
- Add marinate and mix well;
- Place a tablespoon of mince pork in the middle of a wonton skin;
- Wet the edge;
- Squeeze the edge to form a five point star shape dumpling with a open top;
- Push meat down to make room for crab meat;
- Place dumplings in the steamer;
- Steam for 10 - 12 minutes;
- Add 1 teaspoon cooked crab meat on top of each;
- Top with a small piece egg yolk;
- Steam another 2 - 5 minutes;
- Check water level to avoid drying out;
- Turn off heat when it is cooked;
- Serve hot with dipping sauce.
Dipping sauce
- Add 1/2 cup (120 ml) Chinese red vinegar to a bowl;
- Top with sesame oil.